I know that the words “banana” and “scramble” don’t go well together, but this recipe will definitely surprise you. It tastes like banana bread pudding more than a scramble, so it can be eaten as breakfast or dessert.

Most of us typically have all of these ingredients in our kitchens , so, it’s easy to turn to this recipe whenever you failed to plan a meal ahead or when you have unexpected visitors … I get lots of them

Is it rice? Is it quinoa? Couscous? NO… it’s cauliflower! But you just can’t tell and the best part is that it has a fraction of the calories and carbohydrates as regular rice

Ingredients:

1 cauliflower head

3 very ripe Roma tomatoes

1 medium carrot

1/2 green bell pepper, chopped

1 celery stalk, diced

1/2 onion, chopped

1 1/2 tsp of cumin

1 tbsp of garlic powder

1/2 cup of broth

1/4 cup of chopped fresh cilantro

2 tbsp of olive oil

Salt to taste

Preparation:

In a large saucepan, saute’ the onions, bell pepper, and celery with the olive oil.

In a food processor, blend the carrot and tomatoes until they form a sauce

Add this sauce to the pot along with the broth and spices, cover and cook on medium heat for about 10 minutes.

Uncover and continue cooking until most of the broth has evaporated.

Meanwhile pulse in the cauliflower florets until it looks like rice, depending on the size of your food processor you may have to grind it in 2-3 batches or you can use the large holes on your cheese grater to grate the cauliflower into small rice sized pieces

Add the cauliflower to the pot, mix, cover and cook for about 5 minutes or until tender stirring occasionally. Do not over cook or it will turn mushy